Traditional Duck With Pancakes And Hoisin Lime Sauce Recipes
ASIAN BBQ DUCK PANCAKES WITH HOISIN, SCALLIONS, AND CUCUMBER
Steps:
- In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut
- oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight.
- The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
- In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro
HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY
Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber
Provided by Evelyn Liu
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Lightly score into the skin of the duck legs.
- In boiling hot water, add vinegar and sugar. Stir.
- Submerge the duck legs in the glaze mix for 20 seconds.
- Preheat the oven to 160°C (320°F).
- Pad dry the duck legs with kitchen roll.
- Mix well all the marinade ingredients.
- Give the duck legs a good rub in the marinade.
- On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
- Roast the duck legs for 30 minutes on 160°C (320°F).
- Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
- Rest the duck legs for 10 minutes, then shred them with two forks.
- Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams
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